Classic Poached Egg
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A simple yet delicate technique for creating the perfect poached egg with a tender white and a runny yolk, enhanced with a hint of vinegar for flavor.
00:05:00 total
Serves 1
easy
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Ingredients
- egg - 1
- water - watch the video to see (enough to fill a pan)
- vinegar - 1 teaspoon (for flavor and to help the white bind)
Instructions
- Prepare the Water: Heat water in a pan until it reaches a temperature just before simmering, identified by a shimmering appearance.
- Create a Vortex: Stir the water to create a vortex, then let it die down slightly.
- Poach the Egg: Gently drop the egg into the center of the vortex. Allow it to cook for about 3.5 minutes, ensuring the white binds together while keeping the yolk runny.
- Finish the Egg: After cooking, gently trim off the excess albumin (egg white) with a pair of scissors or a knife to achieve a neat appearance.
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